|
|
|
|||||||
|
Cape May Toned-down Victoriana and creature comforts are offered by Doug and Anna Marie McMain in Cape May's largest B&B operation, the only one open every day of the year and one considered an icon by fellow innkeepers. The inn -- now consisting of four buildings -- started with twelve rooms in a meticulously restored corner property dating to 1881 and maintaining a properly historic feeling. In 1989, the Victorian house and carriage house next door were turned into eleven luxury rooms and suites. These offer the niceties that many of today's travelers want: queensize brass or iron canopy beds, bedside clocks and reading lights, sitting areas or rooms, mini-refrigerators, whirlpool baths, television, fireplaces and air-conditioning. In 1995, eleven more guest quarters were opened in the former Heirloom 1876 House and Queen's Cottage across the street. It operated as the Queen's Hotel until 2006, when the McMains incorporated it into the over-all Queen Victoria inn operation as the House of Royals and the Queen's Cottage. They upgraded the furnishings with more antiques and added a full breakfast for guests. Each of the eight rooms and three suites there comes with TV, telephone, mini-refrigerator, marble bathrooms, whirlpool tubs for two, heated towel bars and ocean views from balconies and porches. Across the street in the original facilities, furnishings in both guest and public rooms are not so high Victorian as in other Cape May inns. They are authentic in the post-Victorian Arts and Crafts style. Each house has a parlor, one in the original Queen Victoria with a piano and a fireplace and the newer Prince Albert Hall with TV, games and jigsaw puzzles. Pantry areas are stocked with the makings for popcorn, tea, sherry and such. The library in the original inn contains volumes on architecture, art and history. Breakfast at a recent visit included choice of juice, homemade granola, blueberry-cinnamon muffins and three kinds of homemade breads, a main course of hash-brown potato bake with ham slices, plus a basket of toasting breads. Baked eggs, cheese strata, spinach or corn casserole and stuffed baked french toast with warm strawberry sauce are other possibilities. The hearty meal is offered in the splendor of three Victorian dining rooms.
(609) 884-8702. E-mail: stay@queenvictoria.com For more information: www.queenvictoria.com.
Wood Pond Press E-mail feedback to: Home
page |
Full destination index | |
|
|||||||||||||||||||
